Smashed Broccoli with Parmesan
Baked until crispy with crackling golden edges, these smashed broccoli with Parmesan cheese are addictive and delicious.
I finally made the smashed broccoli “chips” with crispy Parmesan cheese recipe I’ve seen online lately. I made a simple lemon-garlic aioli for dipping, and they paired nicely. This cheesy roasted broccoli recipe is easy to make and is a delicious snack, appetizer, or side dish. We all loved this easy smashed broccoli with parmesan, and thought it paired well with Italian flank steak & balsamic tomatoes and garlic rice.
Smashed Broccoli with Parmesan
Lemon-Garlic Aioli:
- ¼ cup mayo
- Zest and juice from ½ large lemon, or more to taste
- 1 clove of garlic, minced
Parmesan Broccoli Chips:
- 1 small crown of broccoli, cut into large florets
- ½ cup Parmesan cheese, shredded, or more if needed
- Crushed red pepper flakes, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Sea salt and freshly cracked black pepper, to taste
How to Make Smashed Broccoli with Parmesan:
Preheat your oven to 375 degrees. Line a small rimmed baking sheet with parchment paper.
Make the lemon garlic aioli by combining the mayonnaise, lemon juice, and lemon zest in a small glass jar, seal, and shake well. Set aside to let the flavors mingle.
Blanch the broccoli by bringing a large saucepan of well-salted water (halfway full) to a boil. Add the large florets and blanch for 1-2 minutes, strain, and transfer to a plate lined with a clean dish towel or a few paper towels; dry well.
Sprinkle the prepared small baking sheet evenly with Parmesan cheese in a thin, even layer.
Next, place the sliced broccoli on top of the cheese, spacing them out so there is room to mash them.
Take the bottom of a small glass jar and firmly smash the broccoli pieces down.
Season the broccoli tops with crushed red pepper flakes, garlic powder, onion powder, sea salt, and freshly cracked black pepper. to taste.
Bake the cheesy broccoli for 20-25 minutes, or until the cheese his golden brown and the broccoli is turning crispy.
Remove from the oven, let them cool slightly, then break apart and serve immediately with the lemon-garlic aioli on the side. Enjoy.
Equipment
Ingredients
Lemon-Garlic Aioli:
- ¼ cup mayo
- Zest and juice from ½ large lemon or more to taste
- 1 clove of garlic minced
Parmesan Broccoli Chips:
- 1 small crown of broccoli cut into large florets
- ½ cup parmesan cheese shredded, or more if needed
- Crushed red pepper flakes to taste
- Garlic powder to taste
- Onion powder to taste
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 375 degrees. Line a small rimmed baking sheet with parchment paper.
- Make the lemon garlic aioli by combining the mayonnaise, lemon juice, and lemon zest in a small glass jar. Seal, shake well, and set aside to let flavors mingle.
- Blanch the broccoli by bringing a large saucepan of well-salted water (halfway full) to a boil. Add the large florets, cook for 1-2 minutes, strain, and transfer to a plate lined with a clean dish towel or a few paper towels; dry well.
- Sprinkle the prepared small baking sheet evenly with Parmesan cheese in a thin, even layer.
- Next, transfer the broccoli on top of the cheese, slightly spacing them out so there is room to mash them.
- Take the bottom of a small glass jar and firmly smash the broccoli pieces down.
- Season the broccoli tops with crushed red pepper flakes, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste.
- Bake the cheesy broccoli for 20-25 minutes or until the cheese is golden brown and the broccoli is turning crispy.
- Remove from the oven, let it cool slightly, then break apart and serve immediately with the lemon garlic aioli on the side. Enjoy.
They look pretty awesome with all the Parmesan :-))
I’ve never seen this before nor would I have considered it but I think I would love it. While the others are touring a town, I’m ill with a cold so have time to read blogs.
1/2 Parmesan cheese? 1/2 what? 1/2 cup, 1/2 tablespoon? Help me out here!
Sue,
Cup! Thanks for letting me know, I’ve fixed the recipe. I hope you enjoy them.
-Pam
I’ve never thought to smash broccoli like this — such a clever idea! It looks like the perfect mix of crispy and cheesy. Do you think it would still work well with frozen broccoli?
Sadly, I think frozen broccoli would be too wet for this recipe.
-Pam
Are they good reheated?
Also, have you ever tried to freeze them?
I’m making them now and feel as if I could eat the whole tray!
Laurie,
We did eat the whole tray, so I’m not sure how they would taste reheated. Let me know if you try it.
-Pam